Roasted Chicken and White Beans with Greek Dressing

Oxmoor House
Roasted Chicken and White Beans with Greek DressingRecipe
Oxmoor House
For variation and added crunch, toast the pita wedges while you're preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.
4 servings (serving size: 1 1/4 cups chicken mixture and 4 pita wedges)


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2 1/2 cups shredded skinless, boneless rotisserie chicken
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 cup chopped red onion
2 (7-inch) whole wheat pitas, each cut into 8 wedges


Prep: 8 Minutes

1. Combine first 3 ingredients in a large bowl. Drizzle Greek Dressing over chicken mixture, and toss well. Serve with pita wedges.

Created date

January 2011

Nutritional Information

Calories 400
Caloriesfromfat 0.0 %
Fat 14 g
Satfat 5 g
Monofat 5.9 g
Polyfat 2.5 g
Protein 36.3 g
Carbohydrate 31.5 g
Fiber 5.6 g
Cholesterol 93 mg
Iron 3.1 mg
Sodium 550 mg
Calcium 159 mg